Fried Curry Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g noodles (wheat noodles without e), Chinese
- Salt water
- 200 g tofu
- 1 large vegetable onion (s)
- 1 clove garlic
- 1 leek
- 2 carrot (s)
- 1 red pepper (s)
- 2 teaspoons, heaped curry powder
- 0.5 ½ teaspoon, leveled vegetable stock, instant
- 1 teaspoon, heaped spice mix (curry mix, Indian - GOA)
- 0.5 ½ teaspoon, leveled coriander
- 1 teaspoon paprika powder, noble sweet
- Seasoned Salt
- pepper
- Oil (peanut oil) for frying
Print Recipe
Pin Recipe Instructions
- Heat some peanut oil in a wok. At a higher level, searing is faster and should also be healthier because fewer nutrients are destroyed.
- Peel the onions and cut into rings. Finely dice the garlic. Fry both in peanut oil. Cut the leek into rings and add. Take out the contents of the wok and set aside.
- Peel the carrots, cut into strips and fry in the oil until they are a little softer. Then dice the tofu and fry all over.
- Meanwhile, prepare the pasta according to the instructions on the packet (I let it steep for 5 minutes in boiling salted water and then drain it). Return the onions and the rest to the wok. Dice the peppers, place in the wok and fry briefly. Drain the pasta and mix well with the vegetables.
- Mix the spices (curry powder, vegetable stock, coriander, Indian curry spice and paprika powder) in a small bowl and gradually add to the noodles, mix well. Meanwhile fry something. Then season with herbal salt and a little pepper and serve.
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